- A​lbert Bartlett

5 best potato dishes of all time and how to make perfect versions of all of them

Mashed, roasted, fried or baked, these potatoes are living their best life

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Boy have we got a treat in store for you! We all know potatoes are next level delicious and so very versatile: roasted, fried, baked or mashed.

T​he humble British spud is delicious all year round, so we wanted to share FIVE super easy, flavour-packed recipes that celebrate the potato in all its starchy carb-loading glory. To do this we have teamed up with top British spud brand Albert Bartlett (est 1948), AKA The Potato People who have a "passion for potato perfection". Don't we all!

W​e have selected what we believe to be the BEST EVER potato dishes and each recipe will help you on your way to recreating each dish to absolutely crispy, fluffy or creamy perfection. Don't forget to let us know in the comments which one is your all-time favourite and if you had a go making it.

M​ichel Roux Jr

M​ichel Roux Jr

We knew Albert Bartlett was the real deal when we heard legendary Chef Michel Roux Jr (former Master Chef Judge and restauranteur) is one of their brand ambassadors (his favourite potato dish is Potato Gratin Dauphinois, just fyi). They have a wide range of versatile potatoes, fresh and frozen, and each has its own unique character and flavour. Their UK-based farmers grow the finest, tastiest potatoes by using their expertise and traditional farming methods to respect the land and the quality of the crop.

Michel Roux Jr has lent his recipe for Potato Gratin Dauphinois, that's right — you get to cook a dish created by the chef-patron of a Michelin starred restaurant, no less. Meanwhile, there's also a recipe for delicious triple cooked chips led by the late Scottish chef Andrew Fairlie who was a great ambassador for the Albert Bartlett Brand.

Triple cooked chips are a modern-day classic and a special dish that appears on every menu from 3-star Michelin starred restaurants to your local gastro pub. Get ready to start salivating! All five of these recipes are made using the award-winning Rooster potatoes, which are grown, prepared and packed in the UK and a classic all rounder.

A​lbert Bartlett

A​lbert Bartlett

The Rooster is, in fact, Britain’s favourite branded potato. They are super versatile and are equally delicious whether you mash, boil, bake, roast or steam them. The Rooster’s full, buttery texture and distinctive, nutty taste make it a great choice for roasting or chipping – and it’s extremely easy to peel.

We’re not the only ones who think our Rooster potatoes are a bit special. These are spuds with accolades that include ‘Best Fruit or Vegetable Product’ at the Scottish Food and Drink Excellence awards, a number of Great Taste Gold awards, and the Saveur de L’Annee (Flavour of the Year) – France’s premier food award. No wonder Michel Roux Jr is on board!

Our top five best ever potato dishes list was curated by Albert Bartlett's potato people, and includes Michel Roux Jr's Potato Gratin Dauphinois recipe and perfect roast potatoes, plus chef Andrew Fairlie's triple cooked chips, chilli and sea salt Rooster potato wedges and a portion of out-of-this-world-good Rooster potato mash by motivational speaker and cook Sally Bee. Without further a do...

ROOSTER POTATO GRATIN DAUPHINOIS

A​lbert Bartlett

A​lbert Bartlett

The gratin dauphinois, a rich gratin of sliced potatoes and cream, is an unabashedly decadent dish and makes the perfect potato side-car to roast lamb, but it works with other meat dishes or just scoffed on its own delicious merit. But get it wrong and it will be plagued by undercooked and soggy potatoes, dryness and gruesomely curdled cream. Yuck.

For some background first: Gratin dauphinois is a French dish of sliced potatoes baked in milk or cream, using the gratin technique, from the Dauphiné region in south-eastern France. Some modern chefs add Gruyère cheese or even chorizo to inject it with a smokey flavour.

Roux Jr, who gives a beautifully simple recipe in his book A Life in the Kitchen, uses straight double cream, at room temperature – toss the potatoes in it, and you're ready to bake. It's wonderfully rich and sticky, but perhaps a little heavy unless you're planning on serving it in Michelin-starred miniature portions. Award-winning Guardian food writer Felicity Cloake's article reads like a love letter to this French classic dish.

N​ext up we have the classic comfort king and hug in a bowl that is potato mash. This recipe is by Sally Bee, a motivational speaker in health and wellbeing, a healthy cook for ITV, author of six bestselling cookbooks and a mother of three children. Phew!

T​his recipe couldn't be simpler or easier and the quality and smoothness of the mash is all down to those Albert Bartlett Rooster potatoes. Hmmm. Did you know the earliest known mashed potato recipe published was in The Art of Cookery recipe book authored by English cook Hannah Glasse, in 1747. Free potato facts.

ALBERT BARTLETT ROOSTER POTATO MASH

A​lbert Bartlett

A​lbert Bartlett

Un​like mash potato the triple cooked chips are a relatively new spud on the block. This version of chips as we know them (probably most comparable to fish shop chips) are a type of deep-fried potato developed by English chef and restaurateur Heston Blumenthal, who began work upon the recipe in 1993.

Blumenthal eventually developed the three-stage cooking process for their preparation and unleashed their power into the world. The simple recipe below, by the late Scottish chef Andrew Fairlie, takes this dish into your home and to new heights of tasty.

Charles Dickens gives us the earliest literary reference to chips in A Tale of Two Cities in 1859, when he fondly recalls "husky chips of potato, fried with some reluctant drops of oil". We felt it was only right to dive straight into the chilli and sea salt potato wedges recipe. So let us know if you're a wedge of a chip person below and keep scrolling for the grand finale: the perfect roast potatoes.

TRIPLE COOKED CHIPS

A​lbert Bartlett

A​lbert Bartlett

CHILLI AND SEA SALT ROOSTER POTATO WEDGES

Amy Sheppard Food for A​lbert Bartlett

Amy Sheppard Food for A​lbert Bartlett

Before we share Michel Roux Jr's not-so-secret recipe for perfect roast potatoes, we couldn't resist making sure you know how to look after your potatoes so they stay fresh for longer over the festive period. Potatoes bruise easily, so you need to handle them with care! Who knew spuds were quite so delicate? Once you get home, follow these top storage tips from Albert Bartlett.

HOW SHOULD I STORE MY POTATOES AT HOME?

1. Choose a well-ventilated, cool and dark place.

2. Avoid high temperatures, such as below sinks or next to appliances.

3. If your storage area is warm, potatoes can be stored in the fridge to help them keep for longer. They are best served boiled if you have stored them this way.

4. If potatoes begin to sprout, you can still cook them. Just remove the eyes or sprouts and cook as normal.

5. If your potatoes have gone green, unfortunately then they should not be eaten.

The only exception to this rule is Jersey Royal Potatoes. Their chemistry is different to most other potatoes and they should always be kept in the fridge. Now chill, go make Michel Roux Jr's roast potatoes and enjoy them guilt free in the knowledge potatoes are tasty, comforting and make the world a better place. Enjoy!

PERFECT ROAST POTATOES

Albert Bartlett

Albert Bartlett

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Comments (4)

  • Gratins are delicious, but the chilli and salt wedge recipe sounds top notch!

      16 days ago
  • I love them all but am such a sucker for dauphinois 🤤😍

      17 days ago
  • What would be the non-UK equivalent to Roosters?

      17 days ago
4